It's not every day we're going to count a butchery as a restaurant you need to try right now, but with a great casse-croûte offering offering charcuterie and sandwiches pulling from their cuts? And they've got wine to enjoy with all of it in an attaché dining room? That's a winner.

Building off the success of their wine bar Verdun Beach, if that first place was a successful offering of guinguette culture in Montreal, the team at the Verdun Beef—Philippe Jacquelin, Marc Frandon, and Charles Garant with chef Yann Vadaru Chi Santos, as well as Anaïs Marchand and Simon Généreux-Vien from the wine agency Primavin—have put together something that fuels guinguette all around their corner of the neighbourhood. Eat in, or grab fuel for your own feast elsewhere.